http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2346503-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 2007-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2346503-C1 |
| titleOfInvention | "ashgabat" salad preserve preparation method |
| abstract | FIELD: food production process. n SUBSTANCE: proposed preserve preparation process is as follows: potatoes and paprikas are sliced and blanched; beet-roots are blanched and cut; green onions and green dill are chopped and frozen; fresh green peas are frozen; beef meat, mutton kidneys and brined cucumbers are sliced. The above-mentioned ingredients are mixed with acetic acid and culinary salt under oxygen-free conditions. The resultant mixture and vegetable oil are packaged, vacuum-sealed and sterilised. n EFFECT: improved digestibility as compared to similar pre-cooked foods. |
| priorityDate | 2007-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.